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Hearty Beef Stroganoff

Creamy and comforting, you'll crave this hearty beef stroganoff no matter what the weather. —Patty Rody, Puyallup, Washington
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings

Ingredients

  • 5 tablespoons all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1 pound beef top sirloin steak, cut into thin strips
  • 4 tablespoons butter, divided
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped sweet onion
  • 1 garlic clove, minced
  • 1 tablespoon tomato paste
  • 1-1/4 cups beef broth
  • 1 cup sour cream
  • 2 tablespoons sherry or beef broth
  • Hot cooked egg noodles or brown rice

Directions

  • In a large resealable plastic bag, combine 2 tablespoons flour and salt. Add beef, a few pieces at a time, and shake to coat. In a large skillet over medium-high heat, brown beef in 2 tablespoons butter. Add mushrooms and onion; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Remove and keep warm.
  • In the same skillet, melt remaining butter. Stir in tomato paste and remaining flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened.
  • Carefully return beef mixture to the pan. Add sour cream and sherry; heat through (do not boil). Serve with noodles or rice.
Nutrition Facts
1 cup: 338 calories, 21g fat (13g saturated fat), 107mg cholesterol, 581mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 21g protein.

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Reviews

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Average Rating:
  • Molly
    Feb 24, 2020

    This was perfect! Putting it into regular rotation.

  • Bernie
    Jan 9, 2020

    Everyone I make this for loves this entree. I follow the recipe but double the amount of sherry. The tomato paste is just enough to flavor without adding a tomato taste. One reviewer complained about the overpowering tomato paste flavor, but my guess is that she used one can, rather than just one tablespoon! I think the butter adds enough fat for flavor, but if you serve with just a salad and low fat dressing, you won't be overdoing fat calories. I always use sirloin because that's what my husband likes. All in all, a company-worthy recipe. And thinned with a bit of sherry, it makes good leftovers, too.

  • Marg
    Apr 5, 2019

    Comes together quickly and was delicious following the recipe as written. The flour thickens the sauce perfectly. This recipe is a keeper!

  • annrms
    Sep 26, 2018

    I used pork tenderloin instead of beef. Very delicious!

  • Lady Fingers
    Sep 26, 2018

    What an excellent recipe! We added a splash of Worcestershire sauce, as a nod to the fake stroganoffs we made when we were young and poor, but otherwise followed the recipe exactly.

  • edalemo
    Aug 6, 2016

    I made the mistake of backing off on the tomato paste, and reducing the amount of sour cream based on a couple of the reviews. As a result the taste was kind of bland. Next time I'll follow the recipe.

  • CookingUSA
    Dec 20, 2015

    My family loved this recipe, but I think I added too much tomato paste, which threw the taste off slightly. The sherry definitely added to the flavor of the dish. I would make this in the future.

  • caradelmont26
    Apr 24, 2014

    This is my go-to meal whenever I have a special guest over.

  • kcrihfield89
    Feb 17, 2014

    THIS RECIPE IS AMAZING

  • TweekyMom
    May 23, 2013

    No comment left